This morning on KSEE Sunrise Chef Roy Harland of Bentley's Market and Bistro showed us how to prepare a delicious and healthful quinoa salad.
1 lb bnls, sknls, chicken breast, diced ½”
4 tsp. soy sauce
4 Tbsp. plus 2 tsp canola oil, divided
1 ½ cups quinoa, well rinsed
2 tsp minced garlic
3 cups water
1 tsp salt
1 cup snow peas (or sugar snap peas) sliced diagonally
½ cup rice vinegar
1 tsp toasted sesame oil
1 cup thinly sliced green onion
1/3 cup finely diced red bell pepper
¼ cup finely chopped fresh cilantro
1 cup finely diced water chestnuts
Toss the chicken with 2 tsp soy sauce in a bowl and set aside.
Heat one tablespoon canola oil and the quinoa in a large sauté pan on medium high heat. Cook stirring until quinoa begins to brown, 6 to 8 minutes. Add garlic and cook, stirring until fragrant about 1 more minute. Add water and salt and bring to a boil. Stir once, reduce heat, cover and cook over medium heat until the water is absorbed, about 15 minutes (do not stir). Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand 5 minutes more.
Meanwhile, whisk 3 Tbsp canola oil, the remaining 2 tsp soy sauce, vinegar and sesame oil in a large bowl. Add the quinoa, scallions, bell pepper, cilantro and water chestnuts. Toss to combine.
Remove chicken from the marinade and stirfry in a hot skillet with the remaining 2 tsp. canola oil. Toss the cooked chicken into the quinoa.